Hot and sour carrot and chickpea salad with preserved lemon and toasted seeds

Name: Hot and sour carrot and chickpea salad with preserved lemon and toasted seeds
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: Other
Ingredients: 500g carrots (about 5 medium carrots); 4 spring onions; 1 green chilli, deseeded; 1 small preserved lemon, skin only; 1 small bunch of dill, roughly chopped; 1 small bunch of coriander, roughly chopped; 4 tbsp fruity olive oil; 1 tbsp lemon juice, or to taste; 2 tsp rose harissa paste, or to taste; 2 tsp pomegranate molasses or honey; ½ tsp sumac; ½ tsp ground cumin; ½ tsp ground coriander; ¼ tsp cayenne pepper; 200g tinned chickpeas, drained; 3 tbsp mixed seeds (pumpkin, sunflower, sesame, linseed); salt and freshly ground black pepper; flat breads, to serve

Serves: 4

Ready in: Under 15 Mins

Vegan Friendly

Know your nutrients

Calories

373 -

Fat

21.5g -

Saturates

2.8g -

Sugars

12.3g -

Salt

0.58g -

Protein

9g -

Carbs

36.1g -

Fibre

10.3g -

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A North African-inspired salad that packs a punch with flavour from herbs, spices and harissa. Preserved lemons, harissa, pomegranate molasses and sumac are all available in large supermarkets, and are invaluable store-cupboard items, vital for warming tagines and couscous. Recipe extracted from Eat More Veg by Annie Rigg (National Trust Books, £14.99). Image by Nassima Rothacker.

Hot and sour carrot and chickpea salad with preserved lemon and toasted seeds Recipe: Veggie

Ingredients
Method

Ingredients:

500g carrots (about 5 medium carrots)
4 spring onions
1 green chilli, deseeded
1 small preserved lemon, skin only
1 small bunch of dill, roughly chopped
1 small bunch of coriander, roughly chopped
4 tbsp fruity olive oil
1 tbsp lemon juice, or to taste
2 tsp rose harissa paste, or to taste
2 tsp pomegranate molasses or honey
½ tsp sumac
½ tsp ground cumin
½ tsp ground coriander
¼ tsp cayenne pepper
200g tinned chickpeas, drained
3 tbsp mixed seeds (pumpkin, sunflower, sesame, linseed)
salt and freshly ground black pepper
flat breads, to serve

method:

Peel the carrots and cut into fine matchsticks, either by hand or by using a food processor, and place in a large mixing bowl. Trim and slice the spring onions and add to the bowl. Slice the green chilli and skin of the preserved lemon (you won't need to use the flesh) and add to the bowl along with the chopped herbs.
To make the dressing, combine three tablespoons of olive oil, the lemon juice, harissa, pomegranate molasses and sumac in a bowl, and season well. Taste and add more harissa for extra kick or lemon juice for extra zip. Spoon the dressing in with the carrots, stir to combine and leave the salad to sit for 10 minutes to allow the flavours to mingle.
Heat the remaining tablespoon of olive oil in a frying pan, add the cumin, coriander, cayenne and chickpeas, and cook over a medium heat for 2–3 minutes, until the chickpeas start to crisp. Add the mixed seeds, cook for another minute and tip into the carrot salad. Stir to combine and serve at room temperature with warm flat breads.

Print Recipe shop.nationaltrust.org.uk/national-trust-eat-more-veg.html